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Recipes - Pintos and Collards

Recipe Name

Pintos and Collards

Submitted by

MarissaJae

Recipe Description

super simple and hearty bean and green dish served over rice... yummy anytime but especially on a chilly night.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	20	Ready In (minutes)	35

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Ingredients
Amt.	Measure	Ingredient



2	cups	Beans, pinto, canned (2 Cans)
6	cups, chopped	Collards
6	cloves	garlic minced
1	pepper	Jalapeno pepper, finely diced
1	medium (2-1/2" dia)	Onion, chopped
3/4	cup, chopped or sliced	Tomatoes CHOPPED
1/8	cup	cilantro, fresh, chopped
4	servings 2 oz	Rice, Long Grain, Wild – Uncle Ben’s

Steps

Sequence	Step

2	Put water on for rice. Read package for instructions for your brand.
3	Place a large pot of water to boil for the collard greens.
4	Chop Collards and place aside until water boils. Chop Tomatoes and Cilantro and place in pot with beans and 1 cup of water. Continue to simmer on low. Chop Onions and Jalapeños and set aside to sauté. Chop Garlic.
5	Boil Collards for ten minutes. Then drain well. Place a large sauté pan on medium with some olive oil. Wen heated, add onion and jalapeño mixture and sauté until onions start to caramelize. Add garlic and cook for 1-2 minutes, then add greens and continue to sauté. You can add a little butter if you would like and salt and pepper to taste.
6	Use a slotted spoon to move the bean and tomato mixture into the sauté pan with the collard green mixture. Combine and serve over rice.
7	* This dish is a bit spicy, if you prefer it to be less spicy I would substitute half a bell pepper for the jalapeño pepper. Or if you like it just a little spicy, take the seeds out of the pepper before chopping. *

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